Restaurant Week 2011: Cheuvront
|The saucy surf and turf on Cheuvront's Restaurant Week prix fixe menu.|
|Skip dessert and opt for the cheese plate instead. Trust us on this one.|
The atmosphere at Cheuvront was refined and urban, while still being approachable. The clientele was varied, with couples, families, and even a raucous girls' night out livening up the joint. When we went the gloomy sky and light drizzle outside (fairly atypical here in the desert) also helped to highlight the warmth and brightness of this casual wine bar.
The starters at Cheuvront included a mushroom pastry and tuna tartar, as well as a pear salad or shrimp gazpacho. The buttery decadence of the pastry was grounded by an earthy, meaty mushroom mixture dotted with Comte cheese. The warm-from-the-oven turnovers were then drizzled with truffle oil that smelled divine.
|The light and refreshing Ahi tartar topped with bright green tobiko and served with cucumber.|
|Flaky, buttery, and earthy. The mushroom empanadas from Cheuvront.|
The entrée we sampled was a 3 oz filet cooked to medium-rare perfection and smothered in a rich demi glace. It was complemented by a hefty crab cake that was wrapped in an almost basket weave of what seemed like toasty shredded wheat. This delicate outer crust seemed like pretty much the only filler in an otherwise meaty crab cake that was chock full of creamy crustacean.
|It may look pretty, but there's no saving an overcooked cheesecake.|
The cheese plate was by far the star of the course, with a large slice of Italian Fontina Val D'Aosta surrounded by strawberry slices, grapes, and dried cranberries. The toasty baguette slices on the side, and the wafer crackers with a luscious herb-packed cream cheese. The nutty, earthy cheese played well off the sweet-tart cranberries, and created the perfect ending to a delicious and well-executed meal (cheesecake notwithstanding).